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Author: Ghislaine Bavoillot
Publisher: Rizzoli Publications
ISBN: 2080300814
Category : Cooking
Languages : en
Pages : 0
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Book Description
An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris. Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Pâtisserie is an integral part of the city’s culinary tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macarons, éclairs, baba au rum, tarts, mont blanc, polonaises, and oriental cakes. Twenty pastry chefs show off their artful creations and share their signature recipes, which are described in the context of their historical tradition, composition, and gastronomic properties. The evolution of the pastry art is also explained, focusing in particular on the new generation of Parisian pâtissiers and chocolatiers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best pâtisseries and tea rooms in Paris along with twenty recipes from the city’s most respected pastry chefs.
Author: Ghislaine Bavoillot
Publisher: Rizzoli Publications
ISBN: 2080300814
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris. Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Pâtisserie is an integral part of the city’s culinary tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macarons, éclairs, baba au rum, tarts, mont blanc, polonaises, and oriental cakes. Twenty pastry chefs show off their artful creations and share their signature recipes, which are described in the context of their historical tradition, composition, and gastronomic properties. The evolution of the pastry art is also explained, focusing in particular on the new generation of Parisian pâtissiers and chocolatiers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best pâtisseries and tea rooms in Paris along with twenty recipes from the city’s most respected pastry chefs.
Author: Jamie Cahill
Publisher: New York Review of Books
ISBN: 9781892145529
Category : Cooking
Languages : en
Pages : 260
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Book Description
Cahill has spent three years combing Paris in search of the patisseries, chocolate shops, and tea salons that will satisfy travelers who want to experience French culture bite by bite. Her new guide includes more than 80 profiles of the city's best sweet spots.
Author: Dorie Greenspan
Publisher: Clarkson Potter
ISBN: 0307489396
Category : Cooking
Languages : en
Pages : 226
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Book Description
The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment.
Author: FERRANDI Paris
Publisher: Rizzoli Publications
ISBN: 2080203185
Category : Cooking
Languages : en
Pages : 0
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Book Description
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.
Author: Jill Colonna
Publisher: Interlink Books
ISBN: 9781849341929
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
Ptisserie made simple with easy-to-follow recipes and pictures. In Teatime in Paris! Jill Colonna shows you the easiest way to make many French ptisserie classics, while keeping it authentic, full of flavor, and creative. Not only has Jill cracked how the French create such tantalizing cakes but shes also discovered how they can eat these beautiful pastries and stay slim! Jill guides you through a simple step-by-step process for each recipe to make treats such as teacakes, eclairs, cream puffs, macarons, tartlets and many more pastries that youll find on this mouth-watering journey through Paris. This is a sweet walk around the City of Light. As Jill takes you from the easiest of treats to the crme de la crme, she points out some of the streets famous for the best ptisseries in Paris, adding bits of history en route and plenty of baking tips, making the recipe tour fun and accessible.
Author: Apollonia Poilâne
Publisher: Harvest
ISBN: 132881078X
Category : Cooking
Languages : en
Pages : 295
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Book Description
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Author: Jill Colonna
Publisher:
ISBN: 9781849340410
Category : Cooking
Languages : en
Pages : 127
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Book Description
Guides readers through each step in making perfect Parisian macarons every time.
Author: Linda Dannenberg
Publisher: Three Rivers Press
ISBN:
Category : Cooking
Languages : en
Pages : 168
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Book Description
The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops. PARIS BOULANGERIE-PTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen. More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones. PARIS BOULANGERIE-PTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.
Author: Edd Kimber
Publisher: Kyle Books
ISBN: 0857836013
Category : Cooking
Languages : en
Pages : 397
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Book Description
Most of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home! With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: - Sweet Treats featuring Classic Financiers - Canneles and Eclairs - Desserts & Cakes such as Cherry Clafoutis and Buche de Noel - Pastry including basic recipes for pate sablee and pate sucree as well as recipes to use them in - Basics: the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouth-watering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie!
Author: Julie Caplin
Publisher: HarperCollins UK
ISBN: 0008259771
Category : Fiction
Languages : en
Pages : 333
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Book Description
‘Irresistible’ Sunday Times bestseller Katie Fforde In a cosy corner of Paris, a delicious little patisserie is just waiting to be discovered. And romance might just be on the menu...
